Monday, August 31, 2009

No Knead Bread

Hi. I love this bread recipe. Take a look at where I got it.

4 cups bread flour (I used 3 cups white and 1 cup wheat)
*Note: you can use All-purpose flour if you want and you can also mess with the proportions of wheat to white
1/4 tsp yeast
2 cups water
1 1/2 tsp salt

Mix your flours to combine with the salt and yeast. Add two cups of warm water. Stir until uniform.

Allow to rise for 18 hours! That means if you want fresh bread in the morning you are looking at making this the afternoon of the previous day.

Once the 18 hours is up punch the dough down and turn it out into a well greased bread pan. Allow that a second proof for 2 hours.

Preheat an oven to 425 and bake for 35-45 minutes.

*Note: if you like a really hard crust I suggest a water bath at the bottom of the oven.

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